Non-alcoholic carbonated beverage.



W'IZLIAM J. EISEN'BEISS, 'QQF CHICAGO, ILLIIil'OlS.

NON-ALCOHOLIC CABBONATED BEVERAGE.

3% sawing.

To .1454 whom it may concern.

Be it known that I, VVILLIAP'X J.-E1snnmuss, a citizen of the United States, residing at Chicago, in the count oi Cook and State oi Illinois, have invented new and useful Improvements in Non-Alcoholic Carbo' Hated Beverages, of which the following is a specification.

This invention has i or its objectto produce a. 'ieverage resembling; beer in appearance and taste, but entirely free from alcohol, and unfermented.

The invention also has for its object to provide a beverage of the kind stated which is composed it cheap and readily obtainable ingredients, and which is produced by a sii'nple and inexpensive process.

In carrying out the invention, the following materials are used to produce one barrel (31 gallons) of the beverage:

Bran, 4". to 6 pounds,

Hops, i to 1,; pounds,

Sugar, 10 to pounds,

Salt, 1 to 6 ounces,

Vinegar, 1 pint,

Coloring matter, 5 ounces,

The sugar may be brewers extract, glucose, 01 any other saccharine material, and the salt may be ordinary sodium chlorid or burtonizing salts, the latter being a mixture of common salt, and soluble gypsui'n used in the brewing art.

The bran and salt (or burtonizing salts) are steeped in gallons (or barrel) of water at a ten'iperature of 121 degrees Fahrenheit for a period of from one half to one hour. By soaking the bran in the saline liquid heated below the boiling point, and for the period stated, the albumin in the bran is extracted, which gives the beverage a good head of foam. After steeping the materials stated for the time and at the e nperature specified, the liquid is run into a kettle, and water at a temperature of 121 degrees Fahrenheit: is added to obtain the desired quantity of one e1 gallons), alter which the sugz is tied to the liquid, and seine boiled for one beurl Que half of the stated amount of hops is ten.

7 d the liquid is boiled for another period of one hour, aiie i. the v 1'" der of the slated amounc cl? ops is added to the boiling liquid, and the same p is boiled for another period of forty minutes. At the expiration ofthe last-mentioned boiling pe- :ciod, the coloring matte? addcd, which Specification of Letters latent.

.ieaeemzeu a e. e, leis.

Application filed November 4, 1916. Serial No. 129,586.

gives the liquid an amber color. The colon ing matter may be ordinary caramel coloring. The liquid is next run into a tank and cooled down to from ll to l3 degrees Fah- .reiiheit and allowed to rest, for a period of from 15 to hours, three grains of isinglass.

being added to clear or line it. he liquid is nextaeidulatcd by adding vinegar, and it. is also slightly carbonated. The liquid is then allowed in for a period of from one to four weeks, after which it filtered and Well carbonated and run into proper containers, it being now ready for use. amount of sugar used will depend on the specific gravity the beverage is to have, say from 1.0233 to 1.0240. The vinegar is employed for the purpose of imparting a slightly acid flavor to the beverage.

It is necessary that when the bran is soaked in the saline liquid, such liquid be heated below the boiling point, the liquid being heated to a temperature of about 121 F. At this temperature the saline solution will set free the enzym peptase which is the agent by which the insoluble albuniinoids in the bran are modified into soluble albuminoids. Without the generation of peptase the albuminoidswill be insoluble. it is the purpose to obtain albumin in. a soluble form, and as peptase is the agent, which renders insoluble albulninoids soluble it is impoutant that the saline liquid be heated to the temperature stated. Peptase is most active at temperatures between 100 and 120 F.; vvhile diastase, which converts starch contained in into maltose, malto-dextrin, and deXt-rin, is most abundant from 16M) to 15 i and very Weak above 170 F. Hence, the temperature atwvhich the material is held Will determine very different products at different temperatures. Thus, at; or below 100 F. an insoluble albuminoid precipitate; is obtained; "from 100 to 120 there isobtaiued the bestcondition for generation of peptase to produce soluble albuminoids, in

capable of fermentation, and hence, nonelcoholic; While from il0 to 152 F. there is obtained, through the abundance of diastese, fermenlsable product, and hence, alcoholic. The importance of soaking the bran in the saline liquid heated at or about a temperature of 121" R, will therefore be apparent.- At this teniperatuce the albumin is not precipitated, but remains always in solution even when the liquid is afterward boiled, Through the ac ion oil pept-ase the The 4 albumin is rendered soluble to such an extent that it cannot be noticed, with the naked eye and at no time will the albumin coagulate, nor is the solubility of the albumin attested by the subsequent steps of the process. Atter the product carbonated and ready for use, a heavy head foam forms When it drawn, and the beverage has every appearance of ordinary beer.

I claim l. The process of making a non-alcoholic. beverage consisting in steeping bran in a saline liquid to extract the albumin from the bran, then adding Water and a sweetening agent, and boiling the Whole, then adding hops and again boiling the Whole, and finally cooling, acidulating and carbonating the product.

2. The process of making a non-alcoholic beverage consisting in steeping bran in a saline liquid to extract the albumin from the bran, then adding Water and a sweetening agent, and boiling the Whole, then adding hops and again boiling the Whole, then again adding hops and boiling the Whole, then cooling the liquid and addingvinegar thereto and slightly carbonating theprodnot, and finally filtering and oarbona'ting the product.

and adding Vinegar thereto, and slightly carbonating the product, and finally filtering and carhonating the product.

at. A non-alcoholic beverage consisting of an albuininous liquid obtained from steeping bran in a saline solution, hops, a sweetening agent and an acid.

5. A non-alcoholic beverage consisting of an albuminous liquid obtained from steeping bran in a saline liquid, hops, a sweetening agent, and vinegar.

6. A process for extracting albumin in a soluble form from a vegetable substance,

consisting in steeping such substance in a saline llquiol heated to a temperature ranging from 100 to 121 F. to set free peptase for modifying the insoluble albuminoids into soluble albuminoids.

In testimony whereof I atfix my signature.

WILLIAM J. nisnnenrss. 

